By Antonio Cecconi
1 package Dreamfields Elbows
1 tablespoon olive oil
1/4 cup chopped white onion
1 clove minced garlic
1 tablespoon chopped fresh parsley
1 1/2 cups half & half
1 cup 1% milk
1 teaspoon each salt, pepper and nutmeg
Nonstick cooking spray
1 1/2 cups fontina cheese, shredded
1 cup non-fat cheddar cheese
2 tablespoons Parmesan cheese
- Heat oil in 12-inch skillet over medium heat; sauté onion, garlic and parsley for 3 to 5 minutes, stirring occasionally. Add half & half and milk, season with salt, pepper and nutmeg. Cook for 10 minutes, stirring occasionally.
- Meanwhile, cook pasta according to package directions. Pre-heat oven to 425-degrees F. Spray a 9×13-inch casserole baking dish with nonstick cooking spray.
- Toss pasta and sauce together. Add fontina and cheddar cheeses; stir until well blended and pour into casserole dish. Top with Parmesan.
- Bake uncovered for 20-25 minutes or until golden brown. Let cool for 5 minutes before serving.
Makes 8 side dish servings
Nutrition information per serving (1/8 of recipe): 354 calories; 19 g protein; 9 g digestible carbohydrates*; 14 g total fat; 8 g saturated fat; 52 mg cholesterol; 476 mg sodium; 4 g total dietary fiber.
*If traditional pasta is used in this recipe there is a total of 39 g carbohydrates. For more information go to www.dreamfieldsfoods.com.